Spicy Chocolate Bark with Almonds & Candied Ginger

Stack of Spicy Chocolate Bark with Almonds & Candied Ginger square on a diagonally placed sheet of nonstick cooking paper on top of a blue bubble patterned backdrop.

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This Spicy Chocolate Bark with Almonds & Candied Ginger is easy to make and super tasty with sweet, spicy, and zesty flavors! They’re also perfect food gifts during the holidays and great for holiday parties too. Learn how to make a multi-flavor and layered chocolate bark in just a few easy steps!


  • 600g Dark Cooking Chocolate (I used 70% cacao)
  • 300g White Cooking Chocolate (I used 30% cacao)
  • ¼ cup Candied Ginger (these are sometimes called crystalized ginger chips)
  • ¼½ cup unsalted Almonds – crushed using a mortar & pestle or chopped
  • ½ TSP Crushed Red Chili Pepper flakes


  1. Line a large baking tray with nonstick cooking paper.
  2. Layer 1: Melt half (300g) of the dark cooking chocolate in a microwave safe bowl in the microwave for 30 seconds, then stir and repeat until completely melted and fluid. Pour the melted chocolate onto the center of the nonstick cooking paper. Use a silicone/rubber spatula or large spoon to spread into a rectangular shape until even. Scatter 1/3 of the total crushed almonds over the dark chocolate layer and refrigerate for 20-25 minutes until firm.
  3. Layer 2: Melt the white cooking chocolate using the same method as for the dark chocolate and stir until completely fluid. Pour over the now firm dark chocolate and almond layer and spread with a clean spatula. Scatter ½ of the remaining almonds and ½ of the candied ginger over the white chocolate. Refrigerate again for 20-25 minutes until firm.
  4. Layer 3: Melt the remaining dark chocolate (300g) until completely fluid, then pour over the white chocolate layer and spread with the spatula until the white chocolate is completely and evenly covered. Scatter the remaining crushed almond and candied ginger over the dark chocolate layer. Sprinkle crushed red chili pepper flakes on top.
  5. Refrigerate for 30 minutes to an hour until fully firm before cutting into pieces with a large knife. Store in an airtight container in the fridge and consume within 1-2 weeks.


  1. You may be able to store the chocolate bark in a cool dry area instead of the fridge depending on the climate where you live. Where I live, it’s humid and quite hot most of the year so I store my homemade chocolate bark in the fridge to prevent it from melting at room temperature.
  2. You can also use chocolate chips instead of cooking chocolate, but through my various creations and experiments, I found that cooking chocolate doesn’t melt as easy as chocolate chips. It’ll still work, but definitely store in the fridge if you opt to use chocolate chips.
  3. You don’t have to use the crushed red chili flakes if you don’t care for a bit of heat on your chocolate. The amount used in this recipe is tiny so it won’t blow up your mouth in any way whatsoever but will just add a bit of a kick! It compliments the candied ginger and sweetness from the chocolate really well, but feel free to leave it out if you wish.


Keywords: holiday, winter, party treats, sweets